Post by chefkel on Mar 8, 2007 11:55:42 GMT -5
1/2 cup toasted sesame seeds
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon vegetable oil
2 garlic cloves, minced
dash red pepper flakes
1/2 tsp sesame oil
Toast sesame seeds in a hot skillet, shaking constantly to prevent burning. In a grinding bowl or blender, grind toasted seeds to a paste. Blend in remaining ingredients until sauce is smooth. Pour into small individual bowls. Sauce can be made 1 to 2 days ahead and refrigerated.
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon vegetable oil
2 garlic cloves, minced
dash red pepper flakes
1/2 tsp sesame oil
Toast sesame seeds in a hot skillet, shaking constantly to prevent burning. In a grinding bowl or blender, grind toasted seeds to a paste. Blend in remaining ingredients until sauce is smooth. Pour into small individual bowls. Sauce can be made 1 to 2 days ahead and refrigerated.